Sometimes we want to eat steamed buns, and we feel that the ones on the market are not delicious, so we steam the steamed buns by ourselves. Throwing away is also a loss and waste.
Then why do the steamed buns collapse by yourself? First of all, we use high-activity yeast with good brand quality, which is the first step to ensure that the steamed bread does not collapse. Choosing a flour with moderate gluten is the second step to ensure that the yeast produces gas. Excessive gluten is not conducive to yeast gas production and dough swelling. If the gluten is too low, the gas holding capacity of the dough is not enough, so that the dough cannot wrap the gas produced by the yeast, which will cause the steamed bread to collapse.
Next, reconcile the dough and the steamed bun embryos, and shorten the fermentation time as much as possible. In winter, you can choose the oven or burn a pot of warm water at about 20 to 30 degrees and put the basin or steamer in the pot. The yeast produces gas in the dough with timeliness and regularity. If you miss the peak of yeast gas production, even if you use the right yeast Like flour, it will cause the bun to collapse.
When kneading the dough, try to remove the gas inside the dough as much as possible. It is better to use the dough pressing machine to press the dough if possible. Be careful not to get air involved when kneading the buns. If the production speed is too slow, the yeast gas production peak is missed, and the steamed buns are steamed just when the yeast gas production value drops to a critical point. It will collapse, which is why some of the pots collapse and some don't.
Add 5 grams of baking powder to a pound of flour , the baking powder will release carbon dioxide gas when heated, which can make up for the lack of gas production in the late stage of yeast, but it should not be excessive. If the baking powder is too much, it will destroy the gluten tissue due to the release of a large amount of carbon dioxide during the steaming process, which will also cause the steamed bun to collapse.
The above aspects are my experience of steamed buns and share with you.I hope you all avoid paying attention. What other aspects of steamed buns need attention and energy to avoid the factors that will not collapse?
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